Every time I go to a barbecue, my friends will order roast squab, but I don't eat it because I have special feelings for pigeons. When I was a child, I watched pigeons flying in the sky with a pigeon flute. The blue sky, white clouds and pigeon flutes made a moving purr. People are excited at the thought of this picturesque scenery. However, there are fewer and fewer pigeons flying in the sky now. It is not clear whether fewer people keep pigeons or more people eat pigeons. Today, I consulted our roast pigeon king for my friend. He has roasted squab for 20 years. The roast pigeon in his house is fragrant and fleshy, and the bite is crisp and memorable!

How to solve thousands of troubles, only roasted squab with garlic flavor. This kind of roasted pigeon skin is crisp and tender, and it tastes full of juice. When the roasted pigeon is placed in front of the consumer, the customer can see the soup of the pigeon flowing out and take a bite of the fragrant juice at the moment when he puts on the disposable gloves and tears them off with his hands. You're welcome to say that this grilled squab is the best delicious food in summer!

The first step in making roast squab is to make crispy water. The second step is to make garlic juice. Prepare the above two raw materials, that is, start making roast squab.

The first step is to make crispy water:

50g of maltose is steamed in a pan, then all the ingredients are added with 8g of rose wine, 80g of 9℃ white vinegar, 9g of red Zhejiang vinegar and 3g or more lemon juice and stirred evenly.

Step 2, making garlic juice:

500g of garlic, 0/50g of purified water100g of refined salt100g and more than 200g of white sugar are poured into a basin and stirred evenly.

Step 3, pickling raw materials:

Slaughter a pigeon, wash it, take out its internal organs and put it in a basin. Then pour the prepared garlic juice, soak it in squab for 6 hours, take it out and wash it under running water, pour the water into a clean pot and boil it over high fire. Then hold the squab in one hand, scald the skin with boiling water with a tool, and then pour the crispy water evenly on the squab. Put it in a cool and ventilated place to dry, or blow dry the epidermis with a fan.

Fourthly, making crispy squab and cooking:

Preheat the oven to 200℃ in advance, then hang the squab in the oven and bake it for about 6 minutes. At this time, evenly brush a layer of peanut oil on the pigeon skin, raise the oven temperature to about 240℃, and bake the pigeon skin into crispy skin.

At this time, it can be served for customers to taste.